Low Sodium Mi Goreng Noodles

Transform your favorite takeout into a healthier, homemade masterpiece with this Low Sodium Mi Goreng Noodles recipe—a vibrant twist on the classic Indonesian stir-fried noodles. Packed with fresh vegetables like julienned carrot, crisp red bell pepper, and crunchy bean sprouts, this dish balances bold flavors with a reduced-salt profile. A fragrant mix of garlic, shallots, and a touch of chili flakes brings depth, while the low-sodium soy sauce and oyster sauce create a deliciously light yet savory coating for the tender wheat noodles. Topped with crushed unsalted peanuts for a satisfying crunch and a hint of lime juice for brightness, this quick and easy recipe comes together in just 30 minutes, making it a perfect weeknight dinner. Serve it hot and garnish with extra peanuts or lime wedges for a restaurant-quality dish right at home!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Dry wheat noodles
• 2 cloves Garlic, minced
• 2 small Shallots, thinly sliced
• 2 tablespoons Vegetable oil
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 100 grams Bean sprouts
• 2 stalks Scallions, chopped
• 2 tablespoons Unsalted peanuts, crushed
• 1 tablespoon Low sodium soy sauce
• 1 tablespoon Low sodium oyster sauce
• 1 teaspoon Brown sugar
• 1 tablespoon Lime juice
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Chili flakes

Directions

Step 1

Bring a pot of water to a boil and cook the noodles according to the package instructions until just tender. Drain and set aside.

Step 2

In a small bowl, mix together the low sodium soy sauce, low sodium oyster sauce, brown sugar, and lime juice. Stir until the sugar is dissolved and set aside.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced shallots, sautéing until fragrant and the shallots turn translucent.

Step 4

Add the julienned carrot and sliced red bell pepper to the skillet, stir-frying for about 3 minutes until they begin to soften.

Step 5

Add the drained noodles, bean sprouts, and the soy sauce mixture to the skillet. Toss everything together to evenly coat the noodles with the sauce.

Step 6

Stir in the chopped scallions and crushed unsalted peanuts, cooking for an additional 1-2 minutes to heat through.

Step 7

Sprinkle with ground black pepper and chili flakes to taste, then toss once more to combine.

Step 8

Serve immediately, garnished with extra peanuts and lime wedges if desired.

Nutrition Facts

Serving size	(674.6g)

Amount per serving	% Daily Value*
Calories	1207.4

Total Fat 37.2g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 809.9mg	0%
Total Carbohydrate 190.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 26.4g
Protein 36.5g	0%

Vitamin D 0IU	0%
Calcium 170.4mg	0%
Iron 7.5mg	0%
Potassium 1422.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 11.8%

Carbs: 61.3%